Skinny Homemade Snickerdoodles

50% less sat fat • 58% less sodium than the original recipe. Here’s proof beloved Snickerdoodles have room for improvement. Cut half the fat by using fat-free sour cream in place of part of the butter and substituting egg product for the eggs....MORE+LESS-

Ingredients

1/3

cup butter, softened

1

cup sugar

1

teaspoon baking powder

1/2

teaspoon ground nutmeg

1/4

teaspoon baking soda

1/3

cup fat-free sour cream

1/4

cup refrigerated or frozen egg product, thawed

1

teaspoon vanilla

2

cups Gold Medal™ all-purpose flour

Nonstick cooking spray

2

tablespoons sugar

2

teaspoons unsweetened cocoa powder (optional)

Steps

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1

In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add the 1 cup sugar, the baking powder, nutmeg, and baking soda; beat until combined. Beat in sour cream, egg product, and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Cover and chill for 1 to 2 hours or until dough is easy to handle.

2

Preheat oven to 375°F. Lightly coat cookie sheets with nonstick cooking spray; set aside. In a small bowl, combine the 2 tablespoons sugar and, if desired, the cocoa powder. Shape dough into 1-inch balls. Roll balls in the sugar or sugar-cocoa mixture to coat. Place balls 2 inches apart on prepared cookie sheets.

3

Bake for 10 to 11 minutes or until edges are golden brown. Transfer cookies to a wire rack to cool.